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How to Grill North African Koftas and Burger with Lamb

Release date:2019-07-13 Publisher: Original Views:141

Lamb is another meat that lends itself to the grill, tender and lean with a pungent flavor and a pinkish red coloring. Cooked much the same way as beef, lamb is a perfect meat for the grill.

Ground lamb can be made into ordinary burgers, or into some special variations. This recipe is a variation of North African Koftas, meatballs made from ground beef or lamb.

Ingredients:

2 pounds ground lamb
1 large onion, chopped fine
4 tablespoons finely chopped mint
4 teaspoons ground cayenne pepper
2 teaspoons ground cloves
2 teaspoons ground allspice 
2 teaspoons finely chopped garlic
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon 
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black peppercorns
Pita bread
Plain yogurt
Sliced fresh tomatoes
Lettuce leaves

Instructions:

Combine the lamb, chopped onion and all the spices in a bowl, mix thoroughly and refrigerate overnight. Divide the meat mixture into eight to ten portions and form into patties. Preheat the grill and place non stick grill mat on the grate. Then transfer the patties on the preheated non stick grill mat with charcoal and wood chips and cook for five to seven minutes a side with the grill uncovered for the first minute to char the outside of the patties.



Slice the pita breads in half to form pockets. Slide a cooked meat patty into the pita pocket along with a slice of fresh tomato and some lettuce leaves. Top with yogurt. Keep the yogurt handy to ladle on as you eat the sandwich, because the meat mixture is spicy and the yogurt will cool the flavor.

A less spicy lamb burger is also very enjoyable.
Ingredients:
1 pound ground lamb
¼ cup finely chopped onion
2 tablespoons Worcestershire sauce
2 teaspoons prepared mustard
½ teaspoon salt

½ teaspoon freshly ground peppercorns


Instructions:

Combine all the ingredients and mix well. Let is sit for a while in the refrigerator for the flavors to combine. Shape into three or four patties and place on the non stick grill mat placed on the grill, cooking uncovered for about two minute and then cook covered for about three to four minutes to a side, depending on the thickness of the patties. Turn the patties over and repeat the cooking sequence. Lamb is a lean meat to be careful not to cook it for too long because it can dry out. Serve on toasted bun with some mayonnaise, tomato slices and lettuce leaves.  

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